Name: Saddle of English Lamb with a Veal and Wild Mushroom Stuffing
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 25 g (1 oz) herbs in season, chopped; salt and pepper; 4 tbls double cream; 1 × 1.75 kg (4 lb) short saddle of lamb, unboned; 225 g (8 oz) white part of leek, thinly sliced; 1 tbls vegetable oil; 1 shallot, chopped; 600 ml (1 pt) lamb stock reduced from 1.2 litres (2 pt); 1 egg, lightly beaten; 40 g (1½ oz) unsalted butter; 450 g (1 lb) wild mushrooms (trompettes, morilles, cèpes), cleaned, trimmed and chopped; 100 g (4 oz) lean veal; 85 ml (3 fl oz) dry white wine; 85 ml (3 fl oz) Madeira; 25 g (1 oz) unsalted butter; 4 thin slices pork back fat

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

1 × 1.75 kg (4 lb) short saddle of lamb, unboned
100 g (4

Europe
United Kingdom
Main course
Dinner
Gluten-free

Method

Preheat the oven to 220–230°C/425– 450°F/Gas Mark 7-8.

Remove the paper-thin skin from the outside of the saddle and bone out the saddle completely. (This can be done by your local butcher.) Keep the fillets separately and remove excess fat from the belly flaps, being careful n

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Saddle of English Lamb with a Veal and Wild Mushroom Stuffing

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of